Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 410, 17 March 1904, Page 7

Housekeeper.

COOKERY HINTS. ■ < <: A spatula is very nice for taming cakes, omelettes, and small flah. ■ . Never leave lemon or any acid jelly in a tin mould overnight, because it spoils the taste. Agate or earthenware moulds. ;'■ are best. ..-._. ' If the gelatine in an earthen mould does I not come oat readily at first, set it in ft P dish of hot water for a minute, or wet a i dish towel and set the dish on it. Be careful not to leave it too long. One cap of sauce means one cap of liquid, regardless of the amount of thickening and butter that you use. MUSHROOMS, FRIED, GRILLED OR | ~: STEWED. ;, \ ~;';,| Care mustbe taken in cooking these as too much fat will spoil the dish, and they mast be served very hot;, all must be skinned perfectly and be free from grit, ■■■ STEWED MUSHROOMS. See the gravy is. smooth and well-- ; flavoured. Then give the maahrooms one % fry in a little* sweet butter, and pop them .. hot from the pan into the gravy. Give them one boil and serve at once. • PRIED MUSHROOMS; J **■ ' Skin and stalk the. mushrooms, then : put them into a hot frying pas which has , been well rubbed with batter. Dost each mushroom- with a little pepper and salt ,'■ and send: to table upon not" battered • toast,; . ' ... . '.'"-. GRILLED MUSHROOMS. These should be chosen larger than for > frying. When 'skinned and ready, dip each one-into heated batter, then set upon a hot well-greased gridiron, place over a •• - t clear fire asd turn often. If highly »-,- seasoned they .are a tasty dish before \ ■,.-,-:\.'. ~,, ~: - .-»... •. ,/ ra ' &■;„■;'.•..- - ■ STEWED TOMATQES v .~' Pat the ] tomatoes, after being washed, into r saucepan—they should be of equal ' sine—add enough butter to prevent them i v burning, shake the pan often, and letr them stew slowly for an hour. When cooked, you may add a gill of thick gravy or two tablespoonfnls of cream.' Season with pepper an & sal tto tasts. " I ."', *' STEWED ARTICHOKES. '•"- Wash them- well and peel very thin," -. par-boil them,"then lay them in hot - gravy to finish cooking. Tatsa are very good eaten with grilled steak or grilled chops. ',' .j - v ..; ''iai.r;/ w, : , -*■ »....-. ,-*, Tq t .QJtESjg „,„ ..„ .. j '\ .„ Tripe may bo boiled ijntn tender and ~ v " eafcfh with onion sauce. The onions-' • should not be boiled with the tripe, as '■ they are apt to discolour it -;, ; -; -'■!, : ■ •* When tender," cut the tripe itfto neat * '•"■** slices, then lay them into some thick, rich brown gravy: LitaU "simmer slowly so»gfcalf an hour, then dish, garnishing ; lbnttduiniwitn sippets of fried bread. The | be, made the. .previous day, then're-heated when wanted. A oup of batter means sixteen tableBpoons. When we* measure butter" in a *■ oup, we measure it packed solid.